Ah, yes, potato salad is a universal, delicious and filling dish with many variations. It is a salad that goes real well with any other dish and drink, and by itself, it is already great. I love potato salad, and this is the potato salad recipe distinct of, preferred by and passed down in my family. We call it Sunshine Potato Salad because the main ingredients potato, pineapple, apple and cheese bits are all yellow like the sunshine. In her young age, I’m already teaching my daughter of almost four years of age how to make this recipe. When I last made the potato salad for the photo-shoot for this article, she assisted with adding the ingredients such as the pickle relish and mayonnaise. “Might as well learn it early as I thought, and it also satisfied her curiosity of how to make that particular potato salad.

A Potato Salad with a Light and Delightful Tutti-Fruity Blend

The blend of all the ingredients gives Sunshine Potato Salad a light tutti-fruity taste. I think that is important since potatoes, the main ingredient of the salad, taste bland by themselves but are delicious in a comforting and filling kind of way. When my friends and office-mates got to taste Sunshine Potato Salad, I saw a delightful reaction. It”s probably because it is not made like a usual potato salad side-dish or does not taste dominantly vegetable or herb-like. Sunshine Potato Salad tastes fun, and the ingredients are as basic as you can get out of your fridge and cupboard.

Ingredients

1. Six to seven small size potatoes

2. One 200 to 240 grams can of pineapple tidbits

3. One medium-sized Fuji apple. This is a sweeter type of apple. See Tip Number 2 also.

4. Four slices of cheese

5. Mayonnaise

6. Pickle relish

7. Salt

8. Pepper

Tips

1. Potatoes have various shapes and sizes. To know the number of potatoes to use in the salad, you can estimate by placing them in the serving bowl you will use to mix and serve them in the end. They should not fill the bowl entirely as there are other ingredients to be mixed in the salad.

2. You can control the tutti-fruity taste of Sunshine Potato Salad through the amount of apple tidbits. This is because the apple tastes fruitier than the canned pineapple tidbits. In your first attempt to make the salad, just use half of an apple in the ingredients. We all have different preferences, and your assessment to the tutti-fruity taste of your first salad will give you your personal standard to the preferred amount of apple tidbits to include in the ingredients. We want our salad in the end having the dominant taste of potatoes complemented by the taste of the apple and pineapple tidbits, not the other way around. Meanwhile, the cheese bits are added to simmer down the fruitiness of the apple and pineapple tidbits in the salad. In the end, you will have just the right blend for a great potato salad.

Instructions

1. Peel the potatoes, and cut each in half. Boil them in a pot of water. Since the potatoes are small in size and each cut in two, the boiling process will be done around the time you will be through with the other steps. You can initially place the pot in high flame, and when the boiling starts, switch to low flame.

2. Open can of pineapple tidbits, and drain out the pineapple water. Put pineapple tidbits in the serving bowl you will mix the other ingredients in and serve the salad eventually.

3. Peel the apple. On your chopping board, dice it into tidbits around the same size as the pineapple tidbits. Put the apple tidbits into the serving bowl with the pineapple tidbits.

4. Dice the four slices of cheese into itsy-bitsy tidbits on your chopping board. Put cheese bits evenly into bowl along with the pineapple and apple tidbits.

5. Check on potatoes. It may be time to set the flame from high to low. You can also position the pot lid a little open to let the extra steam out.

6. With a teaspoon, put in five to six teaspoons of pickle relish evenly into the bowl of pineapple and apple tidbits and cheese bits.

7. Put in five to six teaspoons of mayonnaise evenly into the bowl.

8. Check potatoes if they are cooked already. If so, drain them out and place on your chopping board.

9. On your chopping board, dice the potatoes into tidbits a little bigger than your pineapple and apple tidbits. Put them evenly into your serving bowl with the rest of the ingredients.

10. Mix the ingredients in your serving bowl evenly and slowly. Dab in more preferred doses of mayonnaise and mix. Sprinkle some salt and pepper. Continue mixing the ingredients evenly.

11. Chill your Sunshine Potato Salad in the fridge overnight. Enjoy it the next day.